Low Carb Chicken Enchilada Cauliflower Casserole

READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large cooked chicken breasts, and shredded
  • 2
    eggs, beaten
  • 14
    cup coconut flour
  • 1
  • 1
    teaspoon chili powder
  • 10
    ounces enchilada sauce
  • 2
    cups mexican shredded cheese
  • 1
    teaspoon salt
Advertisement

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Steam the cauliflower florets until tender.
  • Place cauliflower in food processor and pulse until it looks like rice.
  • Mix in flour and chili powder.
  • Let cool.
  • Mix in beaten eggs.
  • Pour cauliflower mixture in 9X13 baking pan.
  • Place shredded chicken over cauliflower base.
  • Pour Enchilada sauce over chicken.
  • Top with shredded cheese
  • Cover and Bake for 30 minutes.
  • Uncover and bake an additional 15 minutes or until cheese is melted.
  • Let cool for 10 minutes before serving.
  • Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.
Advertisement